As soon as the evenings start to cool and the air smells like autumn leaves, I start craving cozy, creamy desserts — and this Pumpkin Whipped Gingersnap Parfait is one of my absolute favorites. It’s the perfect mix of sweet pumpkin spice, velvety whipped layers, and that irresistible crunch of gingersnap cookies.
This dessert feels fancy, but it couldn’t be easier to make. Each spoonful tastes like fall in a jar — creamy pumpkin mousse with just the right amount of spice, layered with crushed gingersnaps that add warmth and a little crunch. It’s light yet decadent, and perfect for sharing after dinner with friends or family.
We love serving these in cute little jars — they make the dessert feel extra special and festive. Whether you’re hosting a fall get-together, Thanksgiving dinner, or just want to surprise the family with something sweet, these parfaits are always a hit.
They can even be made ahead of time (which is a huge bonus for busy fall evenings). Simply layer them up, pop the lids on, and store in the fridge until you’re ready to serve. I love topping them with a swirl of whipped cream, a sprinkle of crushed cookies, and maybe even a little drizzle of caramel for that final touch.
It’s creamy, spiced, and full of fall flavor — a simple yet elegant dessert that’s become a beloved family favorite in our home.
Gingersnap Pumpkin Whip Parfait
Ingredients
- 2 ½ cups milk
- ½ cup pure maple syrup
- ⅓ cup cornstarch
- 2 eggs
- 1 15oz can pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 1 box gingersnap cookies coarsely crushed
- Ice cubes
- Cinnamon
Instructions
- In a medium saucepan whisk together milk, maple syrup and cornstarch. Cook over medium heat until thickened and slightly bubbly, stirring constantly . Remove from heat.
- In a large bowl lightly whisk eggs. Gradually add warm milk mixture to eggs, whisking constantly. Return mixture to saucepan and cook for 3 minutes until thickened, stirring constantly. Remove from heat. Fold in pumpkin , pumpkin pie spice and salt.
- Put equal parts water and ice cubes in a large bowl. Place saucepan in the ice bowl and stir constantly until mixture is cool to the touch.
- In a chilled bowl beat cream and 1 tablespoon vanilla extract until soft peaks form. Place a small amount to another bowl for the topping. Fold pumpkin mixture into rest whipped cream.
- Layer pumpkin whipped topping and crushed gingersnap cookies alternately in small mason jars. Add additional whipped cream on top and sprinkle with cinnamon. Serve immediately.
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